Process for producing batch type potato chips on a continuous basis
Patent 4929461 Issued on May 29, 1990. Estimated Expiration Date: 
October 25, 2008. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
October 25, 2008. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsApplicationNo. 262127 filed on 10/25/1988US Classes:426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/637, Potato426/808STARCH BASE SNACK PRODUCTExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmForeign Patent References
International ClassA23L 001/217AbstractPotato chips having batch-fried texture and flavor characteristics are produced in a continuous process in a significantly reduced time by conveying potato slices through an initial frying region having a temperature of from about 115° C. to about 155° C. (about 240° F. to about 310° F.) and then through a final frying region having a temperature of from about 165° C. to about 185° C. (about 330° F. to about 365° F.).Other References
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